Jerk Chicken

2

Ingredients

  • For the Jerk paste:

  • 85ml cider vinegar
  • 65ml dark rum
  • 40g dark brown sugar
  • 1 bunch spring onions, roughly chopped
  • 4 cloves garlic, chopped
  • 1 Scotch bonnet chilli, stemmed, seeded, and minced
  • 2 tbsp Pickapepper or other hot pepper sauce (see Cook's Note, below)
  • 1 tbsp freshly grated peeled ginger
  • 1 tbsp ground allspice
  • 1/4 tsp mixed spice
  • 3 tbsp vegetable oil
  • 1 chicken (about 2.7kg), cut into portions

Use imperial measurements

Method

How to make Jerk Chicken

1) For the Jerk paste: Pulse the vinegar, rum, brown sugar, spring onions, garlic, chilli, Pickapeppa or other sauce, ginger, allspice and mixed spice in a food processor to make a slightly chunky sauce.

2) Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.

3) Rub the jerk paste all over the chicken pieces, cover and refrigerate for 2 to 24 hrs.

4) Heat the barbecue to medium-high. Cook the chicken, skin side down, over direct heat and cook for about 35 to 40 minutes, turning occasionally, until juices run clear when the chicken is pierced with a fork. Let the chicken rest for about 5 minutes, then serve

|Cook's Note: Pickapeppa,the celebrated Jamaican bottled sauce. is a blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, tamarind, peppers, and spices. Fans use this "Jamaican ketchup" on all manner of grilled foods. It adds a distinct punch to this version of the island's spicy jerk marinade.

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